Christmas M&M Cookies
Big, soft bakery-style M&M cookies filled with festive red and green candy – this is the PERFECT Christmas cookie!
M&M Christmas Cookies
There’s just something about a big, bakery-style cookie that feels extra special — and these Christmas M&M Cookies deliver that wow factor every time! Inspired by the oversized, soft-baked cookies from shops like Crumbl and Cookie Co., these homemade treats are thick, chewy, and packed with chocolate-y M&M candy pieces in festive red and green.
The buttery cookie base bakes up soft in the center with slightly crisp edges — the perfect texture combination. And with all those colorful M&Ms, they look right at home on any holiday cookie tray. We spent weeks perfecting this recipe, so they would give you that bakery taste, without having to pay $6 per cookie!
Whip up a batch to share with neighbors, gift to teachers, or enjoy fresh out of the oven with a glass of milk. Whether you’re baking for a Christmas party or just craving a sweet holiday treat, these M&M Cookies are guaranteed to spread a little extra cheer!
Ingredients
- Dry Goods: All purpose flour, salt, baking soda, cornstarch, baking powder
- Sugars: Granulated sugar, brown sugar
- Dairy: Cold unsalted butter (cut into cubes)
- Eggs: Both whole eggs and egg yolks
- Flavoring: Vanilla extract
- Candy: Christmas M&Ms
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Helpful Kitchen Tools
- Mixing bowls
- Stand mixer with paddle attachment
- Cookie sheet
- Non-stick silicone baking mat or parchment paper
Instructions
- Mix Dry Ingredients – Whisk together in a large mixing bowl and set aside.
- Mix Wet Ingredients – In the bowl of a stand mixer, mix together butter and both sugars, until just mixed and most of butter has blended, but don’t over mix the butter. Mix in the rest of the wet ingredients.
- Combine – Mix in half of the dry ingredients, and once that is incorporated, mix in the rest. Toss the M&Ms in a little bit of flour, then fold into the cookie dough.
- Chill the Dough – Portion out 6 Tablespoons worth of dough per cookie and roll into balls. Chill in freezer for at least 3 hours. This will help keep the cookies from spreading to much during baking.
- Bake – Place the frozen balls of cookie dough on a lined baking sheet, leaving plenty of space between each one. We did 4-5 per pan. Bake at 350 degrees Fahrenheit for 17 minutes.
Prep Tips
- Pro Trick – For picture-perfect cookies, press a few extra holiday M&Ms on top right before baking.
- Yield – This recipe makes about 16 large bakery-style cookies. They are big enough to share! (Or not…no judgement here!)
- Storage – Keep cookies in an airtight container at room temperature for 4-5 days. Baked cookies can also be frozen up to 3 months. Let thaw at room temp before serving.
- Variations – For extra chocolate flavor, chop up 1/2 cup of dark chocolate chips and fold those pieces into the cookie dough when you add the M&Ms.
- Chilling the Dough – This step is important because it helps keep the cookies nice and thick and prevents them from spreading too much during baking. We suggest chilling in the fridge or freezer for at least 3 hours, but you could even make ahead and keep chilled until you bake the next day.
- Make Ahead – You can also freeze the dough balls for up to 2 months and bake straight from the freezer, adding 1–2 extra minutes of bake time.
Christmas M&M Cookie Recipe (Printable Recipe Card)
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Christmas M&M Cookies
Equipment
- Mixing bowls
- Cookie sheet
- Parchment paper
- Stand mixer
Ingredients
- 3 1/3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/4 teaspoons cornstarch
- 2 tsp baking powder
- 1 cup brown sugar
- 1 cup cold butter cubed
- 2/3 cup sugar
- 1 tsp vanilla
- 2 egg yolks
- 1 egg
- 1 cup Christmas M&Ms
Instructions
- Whisk together dry ingredients in a large mixing bowl and set aside.
- In a separate bowl, mix together butter and both sugars, until just mixed and most of butter has blended, but don’t over mix the butter. You want the butter to remain as cold as possible.
- Mix in the rest of the wet ingredients.
- Mix half of the dry ingredients into the bowl of wet ingredients. Once that is incorporated, mix in the rest.
- Toss the M&Ms in a little bit of flour.
- Fold the M&Ms into the cookie dough.
- Portion out 6 Tablespoons worth of dough per cookie onto a lined baking sheet, leaving plenty of space between each one. We did 4-5 cookies per pan.
- Bake at 350 degrees Fahrenheit for 17 minutes.
Notes
Yield: Makes about 16 large bakery-style cookies.
Storage: Store in an airtight container at room temp 4–5 days, or freeze baked cookies up to 3 months. Thaw before serving.
Variations: Add ½ cup chopped dark chocolate for extra richness.
Chilling: Chill dough at least 3 hours (or overnight) to keep cookies thick and prevent spreading.
Make Ahead: Freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes to bake time.
Nutrition
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